Frozen meat and seafood provisions at Cua Lo

Our team compares portion packs and total order contents before purchasing. Distinguish kilograms from piece counts and identify the individual pack size where that affects storage or preparation. Avoid accepting an alternative pack without checking how it changes the usable quantity.

Where a requested cut or preparation is unavailable, SVC identifies the proposed substitute for acceptance before purchase. The accepted description stays with the original requisition line so the cook and receiver see what was agreed when the packages arrive.

We record accepted quantities and any returned packages by food line. Keep a short, damaged or returned line distinct rather than closing the whole order with an unexplained total. If the offered pack differs from the approved one, resolve that difference before recording it as an accepted substitute.

Use the actual receipt to prepare any balance delivery. Reconfirm product proposals and the receiving instruction if the balance moves to another call. For fresh produce and ordinary pantry items in the same order, retain separate food groups and package descriptions.

SVC also provides this service at Son Duong, Vung Ang, Hon La. Our teams work with each vessel’s terminal, schedule and receiving or working arrangements across the North Central ports.

Email the SVC supply desk with the item list, specification or food preparation, pack contents, quantity and receiving window. Include the actual Cua Lo berth or nominated position and the latest vessel schedule. SVC returns the proposed scope and outstanding confirmations for acceptance.